Orecchiette with Butternut Squash, Kale, and Sausage: A Cozy Pasta Classic
A comforting blend of autumn flavors that’s ready in under an hour for busy weeknights.
Orecchiette with Butternut Squash, Kale, and Sausage
When chilly weather approaches, theres nothing like a bowl of comforting pasta to soothe the soul. This recipe for orecchiette paired with sweet roasted butternut squash, robust kale, and flavorful Italian sausage creates a vibrant, hearty dish perfect for family dinners or cozy nights in. Bursting with color and layered with texture, each bite marries savory, sweet, and a touch of spicefinished with generous shavings of Parmesan cheese.
Why This Recipe Works
- Balanced Flavors: Sweet butternut squash perfectly complements the savory notes of Italian sausage, while kale adds a pleasant earthiness and chew.
- No-Fuss Method: Step-by-step cooking means no flavor is lost and each ingredient is cooked to its ideal doneness.
- Customizable: Swap in your preferred sausage or use baby kale or spinach for a twist. Orecchiette holds sauce and toppings beautifully, but other short-cut pastas can be substituted.
- Weeknight Friendly: The dish comes together in under an hour and makes great leftovers.
Ingredients
- 1 tsp kosher salt, plus more for the pasta
- 2 Tbsp olive oil, plus more as needed
- 8 oz loose sweet or hot Italian sausage
- 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/4 tsp chili powder, plus more to taste
- Fresh ground black pepper, to taste
- 12 oz orecchiette pasta
- 1 bunch kale, stems discarded, leaves torn into bite-size pieces
- Shaved Parmesan, for serving
Step-By-Step Directions
- Brown The Sausage:
- Bring a large pot of salted water to a boil. Meanwhile, heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat.
- Add the sausage, breaking it up with a wooden spoon. Cook and stir for about 2 minutes, or until well-browned. Using a slotted spoon, transfer the sausage to a bowl. If there’s not at least 2 Tbsp fat left in the pan, add more olive oil to reach that amount.
- Cook The Squash:
- Lower the skillet heat to medium. Add the cubed butternut squash, toss to coat with the oil and sausage drippings, and season with 1/2 tsp salt, chili powder, and black pepper.
- Cook, stirring occasionally, until squash is deep golden and tender, about 15 minutes. If squash sticks to the pan or browns too quickly, add a splash of water as needed. When just tender but not mushy, transfer squash to the bowl with cooked sausage.
- Cook the Pasta:
- Add orecchiette to the boiling water and cook, stirring occasionally, until just al dente (about 1 32 minutes shorter than package instructions suggest).
- Reserve 3/4 cup pasta cooking water; drain pasta and set aside.
- Sauté the Kale:
- Heat the remaining 1 Tbsp olive oil in the empty skillet over medium-high heat. Add about half the kale and sprinkle with 1/4 tsp salt. Cook, tossing frequently, until just starting to wilt.
- Add the remainder of the kale and another 1/4 tsp salt, tossing until all the greens are wilted but still bright, about 3 minutes total. Some kale will get crispy at edges and some will remain soft.
- Combine Sauce and Pasta:
- Pour in 1/2 cup reserved pasta water. Return squash and sausage to the skillet with the kale; add pasta and plenty of black pepper.
- Using two large spoons, gently toss everything together until combined and the orecchiette is coated, about 2 minutes. Add extra cooking water as needed if mixture seems dry.
- Serve immediately with plenty of Parmesan shavings on top.
Tips & Customizations
- Use Pre-Cut Squash: Save time by buying pre-cut butternut squash from the produce section.
- Sausage Options: Sweet sausage yields a milder, kid-friendly flavor. For a spicy kick, choose hot Italian sausage or add extra chili powder.
- Vegetarian Version: Omit sausage, substitute with a can of drained chickpeas or white beans for protein, and increase chili powder to deepen flavors.
- Add Nuts: Top with toasted walnuts or pine nuts for added crunch and nutty flavor.
- Change Up The Pasta: Short pastas like penne, farfalle, or fusilli work well if orecchiette isnt available.
Nutritional Benefits
- Butternut Squash: Packed with vitamins A and C, plus fiber for digestive health.
- Kale: Rich in antioxidants, vitamin K, and minerals.
- Sausage: Adds protein; for leaner fare, use chicken or turkey sausage.
- Orecchiette: Provides carbohydrates and a pleasing texture to hold veggies and sauce.
Serving Suggestions
- With Bread: Pair with crusty Italian bread for soaking up any leftover sauce.
- Side Salad: A simple arugula salad with lemon vinaigrette brightens up the meal.
- Make Ahead: The sausage and squash can be cooked a day ahead and reheated when ready to serve.
Storage and Leftovers
- Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet with a splash of water or broth to loosen the sauce and restore texture.
- Freezing: While possible, freezing can affect kale’s texture; best enjoyed fresh or refrigerated.
Common Questions
Can I use frozen butternut squash?
Yes. Thaw and pat dry before adding to the skillet; cook time may be slightly less.
What kind of kale works best?
Curly or lacinato (Tuscan) kale both work well. Remove tough stems and tear into pieces. Baby kale or even baby spinach can be substituted, but reduce wilting time accordingly.
What others are reading
How spicy does this dish get with hot sausage?
Hot Italian sausage will deliver some heat, but the sweetness of the squash balances it. For extra heat, add a pinch more chili powder or a pinch of red pepper flakes.
Is it suitable for meal prep?
Yes. The flavors deepen overnight; just reheat gently and loosen with a splash of water or more olive oil.
Can I make this gluten-free?
Use your favorite gluten-free short pasta. Check labels to ensure all other ingredients are gluten-free as well.
Recipe At-A-Glance Table
| Component | Key Technique | Tip |
|---|---|---|
| Sausage | Quick browning for flavor | Drain fat for lighter dish |
| Butternut Squash | Slow sautée until golden | Add water if sticking |
| Kale | Batch-wilt in hot pan | Some crispness is ideal |
| Pasta | Cook until just al dente | Reserve cooking water |
| Finishing | Toss gently to combine | Add extra water as needed |
Frequently Asked Questions (FAQs)
Q: Can I use another vegetable besides butternut squash?
A: Yes, sweet potatoes or delicata squash are good alternatives and require similar cooking times.
Q: Does this dish work without cheese?
A: Yes, the Parmesan is optional, but it adds umami depth. For a dairy-free option, use a plant-based cheese or sprinkle with toasted breadcrumbs for crunch.
Q: Is there a wine pairing for this meal?
A: A crisp white such as Sauvignon Blanc or a light Pinot Noir complement the richness of the sausage and the sweet notes of the squash.
Q: Can I prepare any components in advance?
A: Both the sausage and squash can be prepared ahead and refrigerated. Assemble with freshly cooked pasta for the best texture.
Make It Your Own
- Swap the Meat: Try ground turkey, chicken, or even tofu crumbles for a different protein profile.
- Vegan Adaptation: Skip sausage or use a plant-based alternative; omit cheese or use a vegan substitute.
- Extra Veggies: Stir in mushrooms, sun-dried tomatoes, or roasted red peppers for added variety.
Perfect Occasions
- Fall and Winter Dinners: Celebratory but easy enough for everyday cooking.
- Holiday Meals: A cheerful, hearty side or main course for Thanksgiving or Friendsgiving.
- Weeknight Meal: Hearty enough for one-dish satisfaction, especially with a quick salad.
Related Recipes
- Creamy Butternut Squash Pasta for an even richer, sauce-based dish.
- Pasta with Roasted Vegetables for a lighter vegetarian option.
- Kale and White Bean Ragù for another hearty, greens-inspired meal.
Final Notes
Orecchiette with butternut squash, kale, and sausage embodies everything great about fall and winter cooking—nourishing, simple, colorful, and deeply satisfying. Its versatility ensures it will become a weeknight staple and dinner party standout alike.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32946296/orecchiette-with-butternut-squash-kale-and-sausage-recipe/
- https://www.youtube.com/watch?v=1KPayKrafoY
- https://www.thepioneerwoman.com/food-cooking/recipes/a40710569/creamy-butternut-squash-pasta-recipe/
- https://www.youtube.com/watch?v=NACanZpAxX4
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
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